| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.
Ensure that managerial standards are being met by effectively limiting priority foundation violations. Observed issues with cold holding, cooling time and temperature, cooling procedures, food contact, handwashing violations, and date marking. Recommend more training for team members and leadership available to provide necessary oversight. |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee use cell phone then change gloves and prepare foods without hand washing prior. CDI- REHS educated food service employee to wash hands, followed by team member conducting handwashing. |
| 14 |
0 |
Required records available: shellstock tags, parasite destruction |
No |
No |
No |
No |
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed raw, frozen oysters in the shell, being thawed and used with multiple tags stored inside of one box. Observed older oyster tags saved with one number on the tag. Ensure that last use date is added to tags. The tag were not in chronological order. |
| 15 |
3 |
Food separated & protected |
No |
No |
Yes |
Yes |
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored above crabs and oysters. Manager stated raw chicken was for employee use only, however this violation was observed as a repeat on previous inspection. CDI- Food was reorganized according to their final cook temperature during the inspection. Recommend a separate labeled area to hold employee use items only at the bottom shelf of the walk in cooler |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
Observed food contact surfaces with food debris left attached and labels attached. CDI- Food contact surfaces were moved to 3 comp sink to be washed, rinsed, and sanitized again.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed ice machine with excessive build up left attached to walls and divider board. Manager stated ice machine is cleaned once every 3 months. Recommend raising cleaning frequency to at least monthly. . |
| 20 |
3 |
Proper cooling time & temperatures |
No |
No |
Yes |
Yes |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed unsalted butter in ice bath cooling after 36 minutes only drop 7F. In order to meet cooling, unsalted butter would have to drop a total of 19.44F in 36 minutes. CDI- Unsalted butter was moved to walk in freezer to cool at a faster rate. |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P.
Observed lettuce, chicken wings, and lobster tails all held above 41F. CDI-Foods in between 42-45F were cooled down below 41F. Foods above 45F were discarded. See temperature chart. |
| 23 |
0 |
Proper date marking & disposition |
No |
No |
Yes |
No |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 4 kettle sized containers of soup prepared the day before without datemarking present. CDI- Soup was labeled during the inspection. |
| 28 |
0 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser stored in a secondary bottle without label attached.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Sink and Surface chemical sanitizer was observed too strong. Add water to dilute the sanitizer in between 272-700ppm. Remixed. |
| 33 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
Yes |
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety.
Observed lettuce cooling inside of prep unit. Foods may not be cooled inside of prep units due to the open air environments(exposed to room temperature) CDI- Lettuce was placed in an ice bath to meet proper cooling parameters. |
| 37 |
0 |
Food properly labeled: original container |
No |
No |
Yes |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers holding salt without label attached. CDI- Labeled during the inspection. |
| 41 |
0 |
Wiping cloths: properly used & stored |
No |
No |
Yes |
No |
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep station. CDI- Wet wiping cloth was moved to chemical sanitizer bucket during the inspection. |
| 43 |
0 |
In-use utensils: properly stored |
No |
No |
Yes |
No |
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed lettuce tongs making direct contact with food. CDI- Tongs was removed during inspection and moved to 3 comp sink to be washed, rinsed, and sanitized. |
| 44 |
0 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked. |
| 45 |
0 |
Single-use & single-service articles: properly stored & used |
No |
No |
Yes |
No |
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored open-ended. Single service items were inverted during the inspection. |
| 49 |
0 |
Non-food contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gasket channels with build up attached inside reach in units. |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls with debris attached beside ice machine. |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
Yes |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee goods stored commingled with food and cell phone stored on food preparation station. CDI- jacket was moved during the inspection. Cell phone removed from prep station area. |